4 c. finely chopped celery
1 can cream of mushroom soup
1 can water chestnuts, well drained and sliced
1 jar pimentos, drained and sliced
1 can French fried onions
1 sm. can salted cashews (optional)

Boil celery for 8 minutes and drain well. Mix with soup, chestnuts and pimentos. Put in casserole and top with onions and cashews. This can be made ahead and stored in the refrigerator overnight. Bake at 350 degrees for 30 minutes. If stored overnight, increase baking time 10 minutes. 6 to 8 servings.